Mushroom Ragout on Polenta

Mushroom Ragout on Polenta

This stick-to-your-ribs wintertime vegetarian main dish highlights an assortment of mushrooms, such as oyster and stemmed shiitake. No polenta? Instead, spoon ragout over mashed potatoes, hot cooked pasta or rice.

Cream Cheese Gingerbread Thumbprint Cookies

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Gingerbread overload? There's no such thing! These soft, chewy ginger-spiced thumbprints are filled with a tangy cream cheese icing for the ultimate holiday treat. A sprinkling of chopped crystallized ginger gives the cookies an added festive touch.

Bake, 1 sheet at a time, in 350°F oven until no longer shiny, about 12 minutes. Remove from oven; using rounded back of 1 tsp measure, gently press wells to reshape. Let cool on pans for 5 minutes; transfer directly to racks to cool completely.

Spiced Cream Cheese Icing: While cookies are cooling, in bowl, beat cream cheese with butter until fluffy; beat in molasses, vanilla, cinnamon, ginger and cloves. Beat in icing sugar until smooth. Spoon or pipe heaping 1 tsp of the icing into well of each cookie.

Garnish: Sprinkle icing with ginger. Refrigerate until icing is set, about 30 minutes. (Make-ahead: Refrigerate in airtight container for up to 3 days.)

The Ultimate Pizza Dough

Our foolproof dough delivers the most amazing pizza crust you'll ever taste. The long rising time results in a lovely texture and extra-rich flavour. It's so easy to make and can be stretched into either a regular or thin-crust pizza. You'll never want to order in again!

Ingredients

Nutritional facts
per each of 8 slices of 12-inch (30 cm) regular crust ( without toppings) : about

Fibre1 g

Sodium144 mg

Sugarstrace

Protein4 g

Calories125.0

Total fat2 g

Potassium40 mg

Cholesterol0 mg

Saturated fattrace

Total carbohydrate23 g

%RDI

Iron11.0

Fibre0.0

Folate23.0

Sodium0.0

Sugars0.0

Calcium1.0

Protein0.0

Calories0.0

Total fat0.0

Vitamin A0.0

Vitamin C0.0

Potassium0.0

Cholesterol0.0

Saturated fat0.0

Total carbohydrate0.0

Method

In large bowl, whisk together 1-1/2 cups of the flour, yeast and salt. Using wooden spoon, stir in warm water and olive oil until ragged dough forms.

Turn out onto lightly floured surface; knead dough, adding as much of the remaining flour, a little at a time, as needed to make smooth, elastic dough (slightly tacky to the touch, but won't stick to hands or work surface), about 8 minutes.

Transfer to greased bowl; turn dough to grease all over. Cover with plastic wrap. Refrigerate for 24 hours. (Orlet rise in warm, draft-free place until doubled in bulk, about 1-1/2 hours.)

Method

In large bowl, beat butter with sugar until fluffy; beat in egg and vanilla. In separate bowl, whisk together flour, baking powder and salt; stir into butter mixture in 2 additions. Stir in cherries; knead gently just until dough comes together.

Divide dough into thirds. Working one-third at a time, place dough on large piece of plastic wrap. Covering loosely with plastic wrap, shape into 8-inch (20 cm) long log. Flatten sides to form 1-inch (2.5 cm) tall rectangle; twist ends of plastic wrap to seal. Refrigerate until firm, at least 2 hours. (Make-ahead: Refrigerate for up to 3 days or freeze in airtight container for up to 3 weeks. Let stand at room temperature for 20 minutes before continuing with recipe.)